Scott's New Marinara Sauce with Fresh Tomatoes

Finally, my neighbor Pauli's garden tomatoes were ready.  She has 2 garden plots this year, with 26 tomato plants, Roma and Celebrity tomatoes.  Her tomatoes are so good.

 She gave us a about a 7 lb bag of Roma tomatoes, just gorgeous, and huge!

Of course Scott wanted to make Marinara sauce with these tomatoes. We couldn't let these beauties go to waste.  He started with SP Cookie Queen's Marinara Sauce, and went from there. It seemed like he was adding" everything but the kitchen sink".  He ended up with a thick, chunky sauce with carrots, green pepper, onions, celery,  mushrooms, and herbs, topped with Turkey Meatballs and cheese, (recipe to come laterfor the meatballs.)  There is nothing more wonderful, than to smell a pot of fresh Marinara Sauce, bubbling away on the stove, except then to eat the sauce with pasta.

We gave Our neighbor Pauli, a quart jar of sauce, and got 2 more quart freezer bags of sauce from the recipe.  I forsee lots of sauce and Pasta dinners in my future

Scott’s New Marinara Sauce with Fresh Tomatoes – Inspired by SP Cookie Queen


Ingredients:

1/3 c olive oil

1 ½ cup chopped onion

1 cup finely chopped celery

1/2c finely chopped carrots

1/2 c finely chopped bell pepper

5 cloves garlic crushed

1/3 c Flat Leaf Parsley

1/2 lb Cremini Mushrooms, sliced

1/4 c fresh /basil, minced,

7 lbs. fresh tomatoes, Romas peeled** and chopped

1 15 oz can tomato sauce

1 6 oz can tomato paste

Sugar to taste

1/4 c Red Wine vinegar

1/2 tsp Red Pepper flakes, or to taste

1 Tbsp. Italian Seasoning

2 bay leaves

1/2 cup dry red wine

Directions:

In a large stock pot, heat olive oil over medium heat. Add onions, carrots, celery, green pepper, and garlic. Using a spice or coffee grinder, grind all dry spices.

Add spices and all other ingredients into the pot and simmer several hours, stirring occasionally until the sauce is the desired thickness.

**To easily peel or skin large quantities of tomatoes, wash and cut all the tomatoes in half, lengthwise, if using Romas, and lay them cut side down, single layer on a baking sheet lined with parchment or foil. Bake in a 425 degree F oven for 10 minutes. Let cool for 10 minutes or so, or place in an ice bath to speed up coo.ling.

Here is Pauli in her garden.  Thank you for the wonderful tomatoes. The sauce turned out so well.

linked up my recipe to Brandie@The Country Cook's Weekend Potluck #33
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